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Minestrone Toscano With Pesto Croute

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Chunky fresh vegetable soup with crusty bread.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Preparation Time : 11-15 minutes

Cooking time : 16-20 minutes

Servings : 4

Minestrone Toscano With Pesto Croute

Main Ingredients

Macaroni, Olive oil

Cuisine

Oriental

Course

Soup

Level Of Cooking

Medium

Calories

197

Carbohydrates

23.5

Protein

6.4

Fat

8.5

Fibers

2.4

Ingredients

  • Macaroni
    2 tablespoons
  • Olive oil
    1 1/2 tablespoons
  • Garlic,crushed and chopped
    4 cloves
  • Onion ,chopped
    1 medium
  • Potato,cut into small pieces
    1 medium
  • Vegetable stock
    3
  • Carrot,cut into small pieces
    1 medium
  • French beans,cut into small pieces
    3-4
  • Salt
    to taste
  • Black peppercorns,crushed
    1/2 teaspoon
  • Dried mixed herbs
    1/4 teaspoon
  • Zucchini,cut into small pieces
    1 medium
  • Cabbage,chopped
    1/4 small
  • Tomato puree
    1/2 cup
  • Tomato concasse
    2 tablespoons
  • Parmesan cheese,grated
    for garnis

Method

Step 1


Heat the olive oil in a deep non stick pan. Add the garlic, onion and potato and sauté till translucent. Add the macaroni and continue to sauté.

Step 2


Add the vegetable stock and stir to mix. Add the carrot and cover and cook for two to three minutes. Add the French beans, salt, freshly crushed peppercorns, dried oregano or dried mixed herbs and stir to mix.

Step 3


Add the zucchini, cabbage and stir again. Cover and cook for another two to three minutes. Add the tomato puree and tomato concassé. Stir well and simmer till the vegetables are done.

Step 4


Serve hot, garnished with Parmesan cheese and pesto crôute.

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